The Danish Rabarbergaarden is run by Louise and Thomas Køster. Thomas is a chef and has developed his own lovely red cabbage, that for the tenth year in a row has been served in their restaurant for Christmas.

Thomas has been so kind as to share his recipe with the Greenhouse Forum.

Bon Appetit!

Køster’s red cabbage

For 6 people

What you need:

1 medium-size organic red cabbage

Some organic butter

½ dl balsamic vinegar

1 dl organic elderberry juice

2 whole cinnamon sticks

6 bay leaves

6 cloves

10 black peppercorns

Salt

Pepper

A little duck or goose fat

How to:

Split the red cabbage in four even parts, cut off the stalk and throw it in the compost. Cut the four parts, not in too tiny pieces, as the cabbage will then lose its bite when cooked.

Put the butter in a large pot. Heat it and fold in the red cabbage.

When the cabbage has been folded in and the pot is hot then add the balsamic vinegar.

Let the acid steam off, so only the sweet part of the balsamic vinegar is left.

Add the elderberry juice and all the spices, stir it and put on the lid. Turn down the heat and let the cabbage simmer for 10-15 minutes.

Test the texture of the cabbage, it is important that the cabbage still has bite.

When the cabbage has finished boiling fold in some duck or goose fat, and season with salt and pepper.

If you want to make your red cabbage a few days before Christmas, then put it in the fridge and wait with the fat and seasoning. You can do the last part on Christmas eve.

Merry Christmas from everyone at Rabarbergaarden.